Honey cakes with caramel custard. Delicious Homemade Baking Recipes: Making Tender Honey Pastry Honey Custard Pastry

Good afternoon, our dear subscribers and readers!

On the last day of the outgoing summer - the birth of our dear son (he is also the technical director of our blogs - the very first one, "The Path to Excellence" and the one on which you are now,.

What do I want to say? All the desserts I cooked on this significant day for our family are simply excellent! Like this honey cake.

Check out these goodies!

The honey cake, the recipe of which is in front of you, I baked for the first time, according to the recipe of the Russian chef Andrei Rudkov, which I loved.

I don’t know how you will have the beauty of my dessert outwardly, but its taste and consistency is just a miracle! This recipe can be an alternative to everyone known, but only the cake is much more charming, brighter and tastier.

Of course, I don't like everything in Rudkov's recipes. But my task is to make any product or dish useful for my loved ones and easily digestible for our body, and then share it with you. What I am doing now with great joy!

Explore, cook and enjoy the beauty of the flavors.

To begin with, I want to warn you that from whole-ground flour the cake turns out to be somewhat rougher than from the "tower" offered by the author of the recipe, but from whole grain flour products are more useful, of course. Make the choice yourself.

I took several times less sugar, of course, than suggested in the original source.

How to make an unusual honey cake at home

Ingredients:

• Whole grain wheat flour - 300 g
• Wheat flour 1 grade - 100 g
• Baking soda - 1 tsp (dimensional, of course)
• Milk - 60 ml
• Vegetable oil (I have raw-pressed sunflower) - 45 g
• Cane sugar - 50 g
• Honey - 30 - 35 g
• Egg - 2 pcs. (you can do without an egg, add more milk)
• Himalayan or sea salt - a pinch

For the cream:

• Milk - 500 ml
• Honey - 70 g
• Cane sugar - 30 g
• Butter not less than 82.5% fat. - 130 g
• Semolina - 65 g
• Bitter chocolate - 100 g
• Turmeric - about 1 tsp (from the author of the recipe food coloring which I don't use at all)

For syrup:

• Drinking water - 100 - 130 ml
• Cane sugar - 50 g
• Cognac or rum (optional) - 30 ml

Output of finished cakes: 6 pcs. 160 g each (+ trimmings from which you can make an excellent mini cake according to your imagination)

Cooking technology: At first glance it seems difficult, but how you get down to business, this view changes, and if, with love for the person in whose honor the food is prepared, it turns on a pleasure and inspiration.

Get ready for a lengthy process, this cake requires attention for 5 hours, almost like a Napoleon cake.

BUT! if you do not have enough time, I will prepare a cake and other desserts for you according to your order, write to me and ORDER, RESIDENTS OF IZHEVSK AND UDMURTIA!

Cook together!

2. Pour milk, vegetable oil, sugar and honey into the container

3. Put on medium heat and keep until sugar and honey dissolve, stirring occasionally

4. Remove from heat and let cool slightly to 45-50 degrees

5. Add the flour mixture, in several passes, stirring each time with a spatula until the mass is homogeneous.

8. Divide it into two parts, giving each the shape of a rectangle 2 cm thick, wrap it in foil and put it in the refrigerator for 15 - 30 minutes.

9. Take out the dough and roll it out to a thickness of 2-3 mm. You should get a workpiece with a size of 40x30 cm

10. Bake in an oven preheated to 180 ° C until lightly browned for 6 - 8 minutes. Do not overdry!

11. To make the cake smoother, press it for 5 minutes with a board, and then let it cool on the table. We do the same with the second part of the test.

12. At this time, prepare the cream:

• Cut the butter into pieces (separately)

• Bring the mass with milk to a boil and remove from heat
• Pour in carefully semolina stirring constantly with a spatula, quite intensively

• We return the mixture to low heat and stir constantly.

• We put the container in another, filling the last one cold water and cover with cling film with plastic wrap in contact with the cream. Cool down to 30-40 degrees

• We drown chocolate in a water bath
• Putting aside a tablespoon of hot chocolate
• Next, separate a third of the cream in a separate container and add hot chocolate

• We lay them out in pastry bags (if they are not there, then according to the usual ones), put them in the refrigerator, for cooling and thickening

13. We work with cakes. We divide each into two parts along. We observe that all four layers are of the same size and shape. On the advice of the author, I used a pizza knife, it is very convenient, easy and even to divide the cakes

14. Lubricate one of them with a thin layer of chocolate, which we left initially (spoon) so that the impregnation does not flow out of the finished product and so that it retains its shape and does not blur

15. Cooling down

16. At this time we cook syrup for impregnation:

• When the sugar dissolves, remove the container from the heat and add cognac or rum. Put on fire again and bring to a boil. Remember that the alcohol will evaporate, only the aroma will remain!

17. Brush generously all the cakes on both sides, except for the bottom, with chocolate. Lubricate several times. But do not overdo it, the cakes should keep their shape and, at the same time, not stay dry.

18. Assembling the cake:

• Cake with chocolate at the bottom
• A layer of yellow cream, and the bags allow you to deposit the cream in an even layer

• The last cake, that's it!

19. Gently press the cakes to distribute the cream. You can put a heavy cutting board on top for this for a minute - another

20. Wrap it in foil and leave the structure on the cutting board, where the whole operation was carried out, thereby leaving the bottom layer even, and, accordingly, the entire assembled cake

21. We send to the refrigerator for the night

23. On top you can sprinkle with powder and deposit a cream, or make a mesh of hot chocolate. Everything is at your discretion.

Stunning honey bliss ready! And the dear birthday man is already ready to accept congratulations with wishes of happiness, success, Joy and prosperity in GOOD!

My beloved son, happy birthday to you! All the best, love and abundance, vitality and energy for all times!

Recipe Source @darkzip

Good luck in your cooking! I look forward to your comments.

Connect to my groups

Heat softened butter, sugar and honey in a water bath for about 4-5 minutes, stirring constantly. The mixture should be smooth and the sugar completely dissolved. Add baking soda, stir and heat for another 1 minute. Remove mixture from heat, add eggs with vigorous stirring.

Add flour and stir until smooth. Put the dough in the refrigerator for 30 minutes.

Divide the cooled dough into 8 parts. Draw a circle about 20 cm in diameter on a sheet of parchment. Preheat the oven to 200 degrees. Roll each piece in turn into a thin circle on parchment and bake for 3-5 minutes. until ready (it is convenient to use 2 sheets of parchment with a delineated circle).

Prepare the custard: grind the yolks with sugar and vanilla. Add 50 ml of cold milk and stir. Add sifted flour to the yolks and mix well again. Add another 50 ml of milk to the mixture. Bring the rest of the milk to a boil and pour in a thin stream over the yolks with vigorous stirring with a whisk.

Put the mixture on the stove and bring it to a boil and thicken with constant stirring. Add chilled butter to the cooled cream and beat the mixture with a mixer.

Honey cakes interlayer ready-made cream... Dilute powdered sugar lemon juice until the desired consistency and cover the top cake. Give the cakes time to soak a little and cut into portioned cakes. Decorate each cake with marmalade flowers.

5 out of 5 based on 11 ratings.

Very tasty non-dry honey cakes, the cream is absolutely wonderful. Can be made in the form of one cake. Adding nuts or prunes between the cakes is your choice. You need to start preparing the cakes 2 days before serving, so that the dough is well cooled before baking, and the finished cakes are soaked in cream.

Before preparing the cream, be sure to weigh the sour cream on cheesecloth for several hours or overnight. Even if you have not found such a fatty sour cream, you can take at least 20% and let it drain for a longer time. We need a fat, dense mass.

Cakes

• Combine sugar, honey and butter in a thick-bottomed saucepan. Put on medium heat. Whisk the eggs lightly at this time.
• Add eggs, stirring occasionally, to the already warm mixture. Stir until sugar and butter are dissolved. Keep the mixture on low heat for 5-7 minutes until a white foam forms. Add soda. Keep the mixture on fire for another 1 minute. It should increase in volume by about 2 times. Remove from heat.
• Pour the egg-cream mixture into the mixer bowl, add all the flour. Knead the dough at low speed for about 2 minutes until smooth. The dough may seem liquid, and you will want to add more flour - no need: after cooling, the dough will not be sticky and plastic.
• Form a ball out of the dough. Let cool slightly (2-3 minutes). Divide it into 8 equal parts. Form a "bun" from each part, cover with foil or put in a bag. Put in the refrigerator for a few hours. This dough will be non-sticky.
• Preheat oven to 200 ° C. Roll out 8 cakes. Prick with a roller or fork. Bake on a baking sheet lined with cooking paper or silicone mat for 3 minutes each crust.
• With a stencil (I have this culinary ring for puff salads) cut out circles for cakes or one large circle for a cake (22-24 cm) from the dough (as soon as they were taken out of the oven, without letting the cakes cool). Fold the cuttings separately.
• When all the cakes are ready, put the trimmings on a baking sheet and hold in the oven for 4-6 minutes, so that they roast and acquire a bright amber... Cool down. Grind into crumbs in a blender.

Cream

• Beat eggs with starch. Heat milk (do not boil). Gently pour milk into the egg-starch mixture in a thin stream, whisking gently. Pour the mixture into a thick-bottomed saucepan and put on low heat. Cook the mixture, stirring constantly, until thickened for about 5-6 minutes.
• Beat the butter a little.
• Add condensed milk, honey to the mixture, stir. Then add oil and stir.
• Last but not least, add sour cream. Stir without beating. The cream can be used immediately.

Assembly

If the cake, then:

• Lay out the first cake, grease it generously with cream (if you want, sprinkle with ground nuts or finely chopped prunes), sprinkle with a small amount of cake crumbs. Cover with the second cake layer and repeat the same steps with all the cake layers. Grease the top and sides of the cake with cream. Sprinkle with crumbs.

If cakes, then:

• Decide on the height of the "turrets". I took 4 cut out mugs and put them in turrets, smeared with cream, like a cake. Around the sides I smeared abundantly with cream. I have a few circles left for which the cream was not enough, I dried them, ground them and used them for sprinkling.

Refrigerate for at least 8-12 hours. Better for 24 hours so that the cakes are well saturated with cream.

PS. Keep in mind that the amount of cream and cake blanks may not be the same. everything will depend on the diameter of the cakes, the number of layers in each, how tightly you cut the circles to each other, the thickness of the cakes, the amount of sour cream after weighing the whey, etc.

Ingredients

For the cakes: 3 cups flour, 2 eggs, 5 tablespoons of milk, 1 cup of sugar (I took 2/3 cup), 3 tablespoons of honey, 50 grams butter.2 teaspoons of baking soda.

For the custard: 2 cups milk, 2 tablespoons flour, 1 tablespoon starch, medium egg, 300 grams of good butter, 1 cup sugar (I used 2/3 cup), vanillin.

Cooking method

1. Combine all ingredients (eggs, milk, sugar, honey, butter, soda) except flour, mix well, put on medium heat and cook for 10 minutes with constant stirring, until the mass acquires a brown-amber color and increases in volume.

2. Sift flour to honey mass - knead soft sticky dough.

3. Leave the dough for half an hour in a warm place. Preheat the oven to 180 °.

4. Divide the dough into 5-6 pieces.

5. Roll out each part and cut out a rectangle (if you want to bake a cake, it is better to cut out the shape of a circle), do not disconnect the trims, leave them on a baking sheet. We bake each cake for 5 minutes.

6. Cropping ready-made cakes put back in the turned off (cooling) oven so that they dry out (otherwise it will be impossible to grind them into crumbs).

7. Prepare the custard: combine all the ingredients (milk, flour, starch, egg, sugar, vanillin) except butter, mix well, put on medium heat - stirring, cook until thickened (to a boil).

8. Cool the cream until room temperature or a little warmer.

9. Beat soft butter (room temperature), adding cream to it in portions. The mass should become fluffy and increase in volume (beat for about 10 minutes).

11. Lubricate the cakes with cream and lay them on top of each other, grease the top cake and thickly cover with crumbs (if you are making a cake, sprinkle the edges as well). We put in the refrigerator overnight.

Add eggs to the cooled mixture and beat with a whisk.

On a baking sheet lined with parchment or a silicone mat, pour half the dough and spread it over the mold with wet hands.
Send the cake to the oven, preheated to 180 degrees, and bake for about 10-15 minutes (until golden brown). The cake should darken well, the light cake may turn out to be damp. Bake the second cake in the same way.

Cut each cake in half and stack on top of each other. As a result, we will have 4 cakes, which need to be trimmed and cut off the uneven edges. Chop the cuttings and use them to decorate the Honey cake.

To prepare the cream, you need to beat the sour cream with sugar.

Lubricate each cake with the prepared cream (the top cake is also lubricated with cream). Put all the greased cakes on top of each other, sprinkle the cake with chopped scraps, which we left for decoration. Send to the refrigerator to soak.

In the morning, cut into portioned pieces and serve delicious, delicate, aromatic cake "Medovik" with a cup of tea or coffee.

Bon Appetit!